Connect me to:
3 to 6 pounds fresh ham, shoulder, or pork butt
1 cup dark soy sauce
1/2 cup sugar
2 Tablespoons rice wine or dry sherry
8 slices fresh ginger
2 scallions, tied in a knot
6 star anise
1. Bring four cups water to boil, blanch the meat for three to five minutes, then drain, rinse in cold water, and wipe dry with paper towels.
2. Bring one cup cold water and the soy sauce to the boil, put in the meat and all the other ingredients, cover the pot, then reduce to a simmer and cook for two hours and fifteen minutes. Turn the meat every half hour.
3. Remove the cover, bring back to the boil and boil and baste until there is about-quarter or half cup left. Be patient, this may take quarter of an hour or so.
4. Skim the fat, slice and serve.